My brother-in-law is remembering fondly a particular type of mayonnaise which he says is distributed with french fries by vendors in Holland. He is unable to describe it except to say that it's thick and utterly different than what we know as mayonnaise in the states. ...not much for me (who've never been to Holland) to work with. =o

Could anyone give me a recipe so I could surprise him for Christmas? Thanks so much.

hi Rainey, here's your very own Dutchie . Indeed we do have another kind of mayonaise which is served with our fries, we call it "frietsaus', (sauce for fries ) and as far as I know it has a lower fat content then real mayonaise.(ah, talking of the joy of food!!! a few times per year I treat myself to a bag of freshly fried fries with frietsaus, preferably when it's a little cold. You just buy them of a little stall in the street and enjoy!)

1. Beat the eggs in a mixing bowl.
2. Add the salt, pepper and mustard powder.
3. Using an electric mixer, beat the egg yolk mixture at a consistent speed.
4. Add a little oil and a little vinegar on an alternating basis.
5. If the oil separates from the mixture, add a touch of warm water.

One of the biggest manufacturers of frietsaus is a Dutch company called 'Remia' and another one is 'Gouda's Glorie'. They might be calling it 'fritessaus' (elegant spelling ).
Maybe they are willing to share a secret if you email them?

I love that you are not only teaching me Dutch cuisine and a bit of Dutch (is that the right word?) language but the "elegant" variations as well. Won't I be swell if I ever manage to travel to Holland?!

That's where I would usually go to when I'm craving for some dutch patat met mayonaise en uien (fries with mayo and fine sliced onion.)

I have to agree with your bro in law Rainey, dutch mayo is one of the best mayo I've ever tasted. I migrated to Holland years ago, and have tasted rich american, asian or french mayos...i guess what we have in Holland is the best so far, to dip your fries into.

Could you perhaps tell a bit more about dutch food? I've been looking extensively for dutch cookbooks last year, and even in THE famous cookbook-shop in Köln I only found one single book "written" by "Frau Antje" (the woman from these about 40 years old cheese-commercials). I tried google as well, but wasn't much luckier either. Unfortunately I don't speak dutch ...

My Mother-in-Law is 100% Dutch so I called her up and asked for her recipe. It sounds 'authentic' because it has 'mustard' (as ejm suggested) in the ingredients. I can't vouch for it, as I don't like mayonnaise...no matter which country produces it.

Regarding a Dutch Cookbook, I wondering if the same phenominom that affects Scandinavian Cooking affects Dutch. I'm originally from Minnesota, where you can NOT find a Scandinavian restaurant....ever! I'm not talking Swedish meatballs and Old Country Buffet; I'm talking about any regional Scandinavian food. What I've discovered is two things: 1) The food is pretty plain, naturally, so therefore it's more 'home-cooking' than high cuisine, and 2) Most people think a smorgasbord IS Scandinavian cooking. That's like thinking that Thanksgiving is what Americans eat on a daily basis.

Dutch cooking, as I know it from my Mom-in-law is pretty darn basic; in fact, very Germanic, in the way that she cooks. I may be completely off base, but Mary, my m-in-l, told me that "The Dutch just learn to cook from their Oma's and Ompa's; what do we need a book for?" She's 89 years old and learned to cook from her mom, which brings forward recipes from the turn of the century...1900...NOT 2000!

However, looking at that recipe, it does look like the same ingredients listed on Hellmann's mayonnaise jar. Dordt, what do you think? Is it vaguely similar?

well, i know this post is a trifle old, but this subject is something that is near and dear to my shriveled little cholesterol-threatened heart. we've been living in amsterdam for a little over three years now, and one of the food experiences we've had here that has completely reversed a lifelong preference has been: "you gotta eat mayo with your potatoes now". And, as the title of this post suggests, the difference is all about the mayo/saus.

So, after falling head over heels for Dutch mayo, we went back to the US to try and share the experience, and found out that (even though the ingredients may be similar) Hellman's is nothing like Dutch mayo. It's fluffier and oilier, and maybe eggier, and it doesn't really taste like much compared to Dutch mayo or frietsaus. And if Dairy_Queen's mother-in-law's recipe is respresentative of the frietsaus i know and love, i think the sugar/vinegar/lack of oil ratios probably support this.

BTW, we should probably be making a distinction between frietsaus and mayo...the grocery stores here have both, and I believe that the frietsaus is more like the oil-less recipe above, while the mayo here does in fact have oil and a bit less sugar than frietsaus. Maybe swan or another true Nederlander can comment....

Oh Yum!!! I love dutch mayo. My best friend is dutch and she introduced me to frinkendel speciale (sorry for spelling), with lots of finely diced onion, curry type sauce and dutch mayo... I am drooling as I speak.... I don't like normal mayo, and think I would rather drink oil than eat shop bought. I hate raw onion and even cooked it still makes me have reflux for hours (sometimes days if I really indulge), but in this dish it is just perfect. She hates me because I will have reflux and get to enjoy the taste over and over again (sorry, gross out moment) and she doesn't.

We would go to the dutch shop in the suburbs of Sydney and have a feast and then go through the grocery section and load up on all sorts of yummy things.

I know this is going off on a tangent, but do any of you have the recipe for pofitjes (little puffed up tiny pancakey things - sorry can't remember the correct spelling)? Does anyone know of a dutch cafe/resto or grocer in Paris?

Let us know how the mayo recipe pans out. If it is like the dutch mayo I will make it nexttime I have a group of people over.

Got to go now..... craving for savoury tasty creamy cheesy (last 2 NOT on a low chol regimen...) crunchy soft munchies. I shouldn't log into this site, it does terrible things to my good resolutions, which does terrible things to my waistline_________________If you cannot feel your arteries hardening, eat more cheese. If you can, drink more red wine. Diet is just "die" with a "t" on the end. Exercise is walking into the kitchen.